Instructor, Culinary Arts - Adjunct

Overview

Teaching faculty at Guilford Technical Community College support student success by creating an optimum learning environment, responding to student needs, managing effective instructional activities, modeling employability skills, demonstrating professionalism, developing cooperative work relationships with other faculty and staff, supporting college administrative requirements, and maintaining competency in their instructional field. They are responsible for quality instruction and for effective participation and interest in the total affairs of the college.

The Division of Business, Creative and Performing Arts seeks an energetic, enthusiastic, and collaborative Culinary Arts educator to join as a part-time instructor. The instructor will teach courses designed for support of the Culinary Arts career technical programs, including Sanitation and Safety;
Culinary Skills I and II;
Baking I and II;
Garde Manger I and II;
Food & Beverage Service;
Artisan Breads;
European Cakes and Tortes;
Cake Design and Decorating; and Hot and Cold Desserts.

• Prepare and teach departmental courses, developing learner‑centered lesson plans, employing diverse teaching strategies, incorporating technology, and creating a quality learning environment that supports a diverse student population.
• Develop and distribute instructional support materials, maintain and utilize course syllabi, and conduct assessment of student learning outcomes.
• Maintain a professional status by participating in professional development activities, maintaining credentials or licensures as required, and pursuing opportunities to advance teaching skills.
• Provide daily oversight of facilities, equipment, and student records, including upkeep of spaces, security of materials, grading, attendance, and compliance with all applicable regulations.
• Offer student support by addressing concerns promptly, promoting retention, referring students to campus and community resources, and modeling College employability skills (adaptability, communication, information processing, problem solving, responsibility, teamwork).
• Perform additional duties as assigned by supervisor.

• Reporting Requirements
• Discrimination & Anti‑Harassment (within 30 days of hire; annual refresher thereafter)
• Shooter on Campus (within 30 days of hire; annual refresher thereafter)
• Personal Information Protection (within 30 days of hire; annual refresher thereafter)
• Ethics and Social Responsibility (within 30 days of hire; annual refresher thereafter)
• eLearning Level One (before the first day of the first semester teaching)
• eLearning Levels Two and Three for instructors who teach online or hybrid delivery methods (before the first day of the first semester teaching)

• Associate’s Degree in Culinary Arts, Baking & Pastry, Hotel/Restaurant Management, or Hospitality Management from a regionally accredited institution.
• Serv Safe Certification.

• Bachelor’s degree in Culinary Arts, Hotel/Restaurant Management, or closely related field from a regionally accredited institution.
• Certified Culinary Educator.

• Minimum 3 years of recent professional experience in the food service industry.
• Minimum 1 year of post‑secondary teaching or professional training experience in any format (courses, training sessions, workshops).

• Experience with distance learning and/or alternate instructional delivery systems.
• Community college teaching experience.
• Greater than 3 years of recent professional experience in the food service industry.
• Greater than 1 year of post‑secondary teaching or professional training experience.

• Ability to multi‑task and respect diversity.
• Adaptability to changing procedures and protocols.
• Creation and maintenance of a learner‑centered environment.
• Effective communication skills.
• Capability to implement and apply technology solutions.

• None specified.

• Teaching may include day, evening, and/or weekend hours.
• Requires hearing and seeing, standing extended periods of time (up to 6 hours).

• Criminal history checks; acceptable results are required.